Green Shakshuka
with pita bread
Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.
Proteins
Cuisines
Ingredients
Green Shakshuka:
- Zucchini - 1 lb , finely chopped
- Leeks - 2 , chopped
- Baby spinach - 5 oz , chopped
- Garlic - 3 cloves , chopped
- Pita bread - 4 rounds , wedges
- Avocados - 1 , chopped
- Cilantro leaves - 3 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green salsa / Salsa verde - 1/2 cup , plus extra for serving
- Eggs - 8
- Yogurt, plain or Greek - for serving
Nutrition Facts
Amount Per Serving
Calories
389
Just a moment...
% Daily Value
Total Fat
20g
31%
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Saturated Fat
5g
23%
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Trans Fat
0g
Just a moment...
Cholesterol
373mg
124%
Just a moment...
Sodium
575mg
24%
Just a moment...
Total Carbohydrate
34g
11%
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Dietary Fiber
7g
28%
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Sugars
9g
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Protein
21g
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Prep
- Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pita bread - Slice into wedges. (Can be done 1 day ahead)
- Avocados / Cilantro - Prep as directed.
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Make
- Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
- Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
- Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
- Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
- Stir in salsa. Taste and season with some salt and pepper.
- Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
- Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
- While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
- Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.
Nutrition Facts
Amount Per Serving
Calories
389
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
373mg
124%
Just a moment...
Sodium
575mg
24%
Just a moment...
Total Carbohydrate
34g
11%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
9g
Just a moment...
Protein
21g
Just a moment...
Reviews
Ratings
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